Monday, December 21, 2009

Fresh Pear Tart

This is one of our favorite dessert recipes from the Moosewood Restaurant Cookbook. It is rich, but has a mild taste and it is not too sweet.

I usually arrange the pears in a fan as instructed in the recipe. My daughter, who studied pastry in France, pressed down horizontally sliced pear halves in a way which made the tart look like it came from a patisserie.

Sift together the flour and nutmeg. Melt the butter. Remove it from the heat and add the sugar. Whisk in the flour-nutmeg mixture. Stir in the eggs, one at a time, then the extract. At this point the custard should be thick and smooth.

Cut the pears into eighths, lengthwise. Core the slices and arrange them in the pie shell. Cover with the custard. Bake at 350 f. for 45-50 minutes until the custard is firm and golden.

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Beth Curtin

I am an American artist living in Switzerland. I am married and have three children. I love sharing crafts, color, toy making, and outdoor fun with you. I also teach after school art to primary children, and I love it! Thanks for coming to Acorn Pies!